Smoked Kipper Cream Cheese Crostini Recipe

This post is sponsored by King Oscar. Thank you for supporting the brands I love and trust.

Bruschetta is delicious on its own, but smear it with smoky, savory kipper-infused cream cheese and it becomes something memorable. These Bruschetta Crostini with Smoked Kipper Cream Cheese are an easy, crowd-pleasing appetizer that balances creamy, smoky, and bright tomato flavors on crisp toasted bread.

I served a big tray of these at a recent cookout and they vanished quickly. I also made a tray with plain cream cheese for anyone who prefers no fish — but the tray topped with the smoked kipper cream cheese disappeared first. When you combine familiar comforts like cheese and bread with a subtle, smoky fish flavor, even people who think they don’t like fish tend to change their minds.

Easy entertaining: Bruschetta Crostini with Smoked Kipper Cream Cheese

If you enjoy hosting but want to keep prep time manageable, this recipe is ideal. It requires minimal hands-on time, most components can be prepared ahead, and assembly is quick. That makes it perfect for backyard parties, holiday gatherings, or any time you want an impressive yet simple appetizer.

One of the nicest things about this recipe is how well it showcases summer produce. If you have ripe tomatoes and fresh basil from a garden, use them — the brightness of the tomatoes and the herbaceous basil contrast beautifully with the smoky kipper cream cheese.

About smoked kipper snacks

Smoked kippers are traditionally smoked herring fillets with a robust, genuine smoky flavor. When blended into cream cheese they create a savory spread with depth and character — a great alternative to bacon or other smoky ingredients in pescetarian-friendly dishes. Kipper snacks are versatile: enjoy them on crackers, folded into scrambled eggs, or mixed into dips and spreads.

If you try this recipe, take a photo and tag me on Instagram — I love seeing your versions and sometimes feature reader photos in my newsletter.

Bruschetta Crostini with Smoked Kipper Cream Cheese

By: Dana Sandonato

This crowd-pleasing bruschetta gets an upgrade with a smear of smoked kipper cream cheese. Light, smoky, and bright, these crostini are perfect for summer entertaining.

Ingredients

• 1 fresh baguette, cut into 1/2-inch thick slices
• 1 cup soft cream cheese
• 3.25 oz can of kipper snacks (boneless smoked herring fillets)
• 4 plump Roma tomatoes, diced (or 1 pint grape/cherry tomatoes, halved)
• 2 cloves garlic, minced
• 1/3 cup basil, chiffonade or roughly chopped, plus extra for garnish
• 2 tablespoons extra virgin olive oil
• Kosher salt and cracked black pepper, to taste

Instructions

1. Preheat the oven to 375°F (190°C). Arrange the baguette slices on a baking sheet and bake 5–7 minutes until lightly toasted and crisp but not overly hard. Remove and set aside.
2. Place the cream cheese in a bowl and add the kipper snacks. You may drain the oil from the kipper can or mix some of it in, depending on how pronounced you want the smoky flavor. Mash the kippers into the cream cheese with a fork until combined and slightly chunky. Cover and refrigerate if making ahead.
3. In a separate bowl, combine the diced tomatoes, minced garlic, chopped basil, olive oil, a pinch of salt, and a few cracks of black pepper. Gently toss to combine. Cover and chill if preparing ahead.
4. Spread about 2 teaspoons of the kipper cream cheese mixture on each toasted baguette slice. Top each crostini with roughly 1 tablespoon of the tomato-bruschetta mixture.
5. Garnish with additional fresh basil leaves and serve immediately.

These crostini are best served the same day the bread is toasted and the tomatoes are dressed, but the cream cheese spread and the tomato topping can both be prepared earlier and refrigerated until you’re ready to assemble. If you want to speed things up even more, slice the baguette in advance and toast right before serving so the bread stays crisp.